The BEST Vegan Zucchini Bread
If you have a lot of summer Zucchini this is a great place to use it up. This bread is seriously tasty, with notes of cinnamon and chocolate chips.
Servings: 2 loaves
Calories: 404kcal
Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoon cinnamon
- 3 vegan egg replacer or flax eggs
- 1 cup neutral oil
- 1 cup white sugar
- 1 cup brown sugar
- 3 teaspoon vanilla extract
- 2.5-3 cups zucchini shredded
- 2 cups chocolate chips
Crumble Topping
- ½ cup oats
- ¼ cup brown sugar
- ¼ cup all purpose flour
- ¼ teaspoon cinnamon
- ¼ cup Earth Balance Vegan Butter
Instructions
- Preheat the oven to 325 degrees and grease and flour two bread loaf pans, set aside.
- Take a stand mixer fitted with the cookie paddle, add your oil and sugars into the bowl, and mix.
- Then add your vanilla, salt, baking powder, baking soda, cinnamon, egg replacer, and shredded zucchini and mix until incorporated.
- Add your flour and mix again. Stir in the chocolate chips.
- Now, add your bread evenly to the bread pans. I drop the bread pans from a couple of inches carefully to the counter to get any air bubbles out and spread it evenly.
- Make your topping by combining all the ingredients using a pastry cutter to cut in the vegan butter until it looks like coarse crumbs. Split the topping in half and cover the two loaves with the topping.
- Put the bread in the oven for 50-60 minutes until a toothpick comes out clean. Let this sit in the pan for 30 or more minutes until it's strong enough to come out and not break. Let it cool on the cooling rack, slice, and enjoy.
Notes
How to store- For best results, store this in an airtight container or plastic wrap at room temperature for 2-3 days. It can also be stored in the fridge for up to 5 days. However, this is better within the first 2-3 days.
How to freeze it- The best way to freeze this is to let it cool down completely, double wrap it in plastic wrap, and place it in an airtight container or a freezer bag. This will last up to 3 months in the freezer. When you want to defrost it, remove it from all its packaging and place it on a cooling rack to come to room temperature.
Loaf size- I use a four ½-inch by eight ½ inches bread pan. If you use another size, watch the baking time.
Recipe expert tips and tricks-
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- When the zucchini shreds sit, they get liquidy. Do not remove any liquid from it. The liquid will help keep the bread moist.
- If you don't like chocolate chips, you can leave them out. You can also replace them with your favorite nuts, like walnuts or pecans.
- If you need it to be gluten-free, use a gluten-free all-purpose flour in a 1:1 ratio.
- You can remove the zucchini green skin if you don't want to see little green specs. But you won't taste them.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Sodium: 249mg | Fiber: 3g | Sugar: 32g